摘要
应用微波技术对真空包装新鲜猪肉进行处理，通过细菌总数和挥发性盐基氮的测定以及感官评价，探讨鲜猪肉在室温下的货架期。结果表明；微波处理对猪肉保鲜效果不明显。对微波保鲜肉类研究有一定参考价值。
The Tnicrowave technology was applied to process vacuim-packed fresh pork.The study in vestigated the shelf life of pork under indoor temperature by recording the total bacterial count total volatile basic nitrogen and the appearance of the pork-However, the result showed that the effects of microwave processing for pork were not prominent.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2000年第6期59-62,共4页
Food Science
